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    Home ยป Cheesecake recipes

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    Lemon curd yogurt cheesecake bars

    Jump to Recipe

    A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!

    Follow my recipe to make these delicious, zingy lemon curd yogurt cheesecake bars

    Cheesecake is a big favourite of mine, and the addition of a thick set yogurt adds a touch of tang and dreamy creaminess. It's thick, creamy, delicious and gloriously silky smooth.

    These lemon curd yogurt cheesecake bars would make the perfect dessert for a summer picnic.

    Here's the full recipe, complete with step-by-step photos. And if you love zingy lemon flavour, be sure to check out my incredible lemon drizzle cake next!

    Ingredients

    For the base

    • 250 g (18 sheets) digestive biscuits (graham crackers)
    • 100 g (7 tbsp) salted butter melted

    For the cheesecake filling

    • 70 g (6 tbsp) thick set yogurt
    • 800 g (1.7 lb) full fat cream cheese
    • 1 tsp vanilla extract
    • 100 g (¾ cup) icing sugar (powdered sugar)

    For the lemon curd (or a store bought jar)

    • 4 unwaxed lemons (or 2 large) rind and juice
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 100 g (7 tbsp) salted butter
    • 3 medium free range eggs
    • 1 medium free range egg yolks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Spoon
    • Square loose-bottomed 25cm (10") straight-sided cake tin
    • Large mixing bowl
    • Electric whisk
    • Saucepan
    • Wooden spoon
    • Kitchen knife

    Instructions

    To make the base

    Smash the digestive biscuits to a fine crumb and combine with the melted butter. Tip them into your square, 25cm (10 inch) square loose-bottomed straight-sided tin.

    Overhead shot of digestive biscuits crumbs with spoon in a square loose-bottomed straight-sided tin

    Press down firmly to create an even base, then place in the fridge to chill.

    Overhead shot of digestive biscuits crust in a square loose-bottomed straight-sided tin and a spoon on the side

    To make the filling

    In a bowl, combine the cream cheese, yogurt and vanilla.

    Overhead shot of cream cheese, yogurt, and vanilla in a clear bowl surrounded by a mixer and empty bowl

    Whisk until thick.

    Overhead shot of whisked cream cheese, yogurt and vanilla in a clear bowl surrounded by a mixer and empty bowl

    Add the sugar and whisk again.

    Overhead shot of sugar on top of cream cheese mixture in a clear bowl surrounded by a mixer and empty bowl
    Overhead shot of whisked cream cheese, yogurt and vanilla in a clear bowl surrounded by a mixer and empty bowl

    Tip the filling into the tin.

    Overhead shot of cream cheese mixture on top of digestive biscuits crust in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon

    Level off and return the tin to the fridge.

    "Overhead shot 
 of cream cheese mixture in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon"

    To make the lemon curd

    (If you’re using a jar of curd, skip to 'To bring together')

    Place the lemon juice, lemon rind, butter and sugar into a bowl.

    "Overhead shot 
 of lemon juice, lemon rind, butter and sugar in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer"

    Heat gently over a pan of simmering water until the butter has melted.

    Overhead shot of melted butter in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

    Add the room temperature eggs and whisk until fully combined.

    Overhead shot of whisked eggs with whisk in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

    Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.

    Overhead shot of wooden spoon below egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

    Leave to cool completely. It will thicken further.

    Overhead shot of wooden spoon in egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

    To bring together

    Spoon the curd into the tin.

    Overhead shot of cream cheese filling topped with lemon curd in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

    Level off and return to the fridge to firm up overnight.

    Overhead shot of Lemon curd yogurt cheesecake in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

    Cut into bars to serve.

    Cut the lemon curd yogurt cheesecake into bars and serve!

    Is cheesecake one of your favourite desserts? Which flavours are your favourite?

    Print for later

    If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

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    4.7 from 23 votes

    Lemon Curd Yogurt Cheesecake Bars Recipe

    A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Vegetarian
    Servings: 16 bars
    Author: Emily Leary

    Ingredients

    For the base

    • 250 g (18 sheets) digestive biscuits (graham crackers)
    • 100 g (7 tbsp) salted butter melted

    For the cheesecake filling

    • 70 g (6 tbsp) thick set yogurt
    • 800 g (1.7 lb) full fat cream cheese
    • 1 tsp vanilla extract
    • 100 g (¾ cup) icing sugar (powdered sugar)

    For the lemon curd (or a store bought jar)

    • 4 unwaxed lemons (or 2 large) rind and juice
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 100 g (7 tbsp) salted butter
    • 3 medium free range eggs
    • 1 medium free range egg yolks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Spoon
    • Square loose-bottomed 25cm (10") straight-sided cake tin
    • Large mixing bowl
    • Electric whisk
    • Saucepan
    • Wooden spoon
    • Kitchen knife

    Instructions

    To make the base

    • Smash the digestive biscuits to a fine crumb.
    • Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
    • Add the melted butter and mix until combined.
    • Press down firmly to create an even base, then place in the fridge to chill.

    To make the filling

    • In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
    • Add the sugar and whisk again.
    • Tip the filling into the tin. Level off and return the tin to the fridge.

    To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together')

    • Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
    • Add the room temperature eggs and whisk until fully combined.
    • Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
    • Leave to cool completely. It will thicken further.

    To bring together

    • Spoon the curd into the tin, level off and return to the fridge to firm up overnight.
    • Cut into bars to serve.

    Video

    Nutrition

    Calories: 412kcal | Carbohydrates: 36g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 326mg | Potassium: 146mg | Fiber: 1g | Sugar: 26g | Vitamin A: 993IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin for later

    "Graphic with text ZING! QUICK RECIPE
 STEP-BY-STEP GUIDE below collage of overhead shot of cream cheese mixture on top of digestive biscuits crust in a square tin, Lemon curd yogurt cheesecake bars, and lemon curd with website URL below"
    Graphic with text LEMON CURD YOGURT CHEESECAKE BARS below side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries on the side
    Graphic with text LEMON CURD YOGURT CHEESECAKE BARS above side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries on the side
    Graphic with text step-by-step guide LEMON CURD YOGURT CHEESECAKE BARS on top of side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries raspberries on the side with website URL below and brand logo in the lower-left corner
    Graphic with text LEMON CURD YOGURT CHEESECAKE BARS step-by-step guide above side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries raspberries on the side
    Graphic with text STEP-BY-STEP RECIPE LEMON CURD YOGURT CHEESECAKE BARS EASY AND DELICIOUS in the upper-left corner of side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries raspberries on the side with brand logo in the lower-left corner

    More great cheesecake recipes to try

    If you loved this lemon curd yogurt cheesecake bars recipe, why not take a look at my other cheesecake recipes for inspiration?

    Here are some of my favourites.

    Extra Special No-Bake Coconut Cheesecake Recipe
    A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special no bake coconut cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.
    Get the recipe
    Strawberry no-bake cheesecake shots recipe
    Adorable, super-delicious and quick to make strawberry cheesecakes in mini jars. They can be enjoyed immediately, popped in the fridge for later, or taken on a picnic!
    Get the recipe
    Salted Caramel Cheesecake Recipe
    A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while caramel popcorn brings the crunch.
    Get the recipe
    Baileys Cheesecake Recipe (No-Bake!)
    Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.
    Get the recipe

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    Comments

      4.74 from 23 votes (6 ratings without comment)

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    1. AnnMarie John says

      March 20, 2018 at 5:50 am

      I love cheesecake and it would be nice to try this recipe especially since it's made with yogurt and lemon. I'm sure the flavor is amazing and I like the serving size too.

      Reply
      • Emily Leary says

        March 21, 2018 at 11:43 am

        We all love cheesecake in our house and this recipe went down a treat! It's full of delicious flavours, I hope that you decide to give these lemon curd yogurt cheesecake bars a try!

        Reply
    2. Kristy Bullard says

      March 20, 2018 at 2:11 am

      5 stars
      These look delicious and so easy to make! I love lemon-y desserts that are sweet and tart. I have to try this recipe!

      Reply
      • Emily Leary says

        March 21, 2018 at 12:29 pm

        Thank you. Yes, do give this recipe a try and let me know what you think!

        Reply
    3. Jennifer Prince says

      March 20, 2018 at 2:03 am

      This looks delicious and so easy to make. I think the cookie crust is a yummy touch! :)

      Reply
      • Emily Leary says

        March 21, 2018 at 12:31 pm

        Thank you! The digestive buttery biscuits make a perfect base for the delicious blend of flavours!

        Reply
    4. Rose says

      March 20, 2018 at 2:03 am

      I love lemon desserts but, have actually never baked anything lemon. Never used real lemons only lemon juice and certainly never lemon peels. I would love to try and make this.

      Reply
      • Emily Leary says

        March 21, 2018 at 12:33 pm

        Any desserts with lemons are always popular in our house and these cheesecake bars are so yummy. Let me know if you give this recipe a go!

        Reply
    5. Mudpie Fridays says

      March 19, 2018 at 11:51 pm

      I will always pick a lemon dessert when I get a chance. This sounds delicious and something that I could easily recreate. We use to make lemon curd when we were kids and Ive probably not made it now for a good few years. Time to give it another go I think x

      Reply
      • Emily Leary says

        March 21, 2018 at 12:41 pm

        Thank you! It's surprising how easy it is to make delicious lemon curd and well worth the little effort that it takes. I hope that you love this dessert as much as we do in our house!

        Reply
    6. Cal at Family Makes says

      March 19, 2018 at 9:19 pm

      5 stars
      These look and sound so delicious! I've never made a cheesecake before as I always assumed it would be too difficult, but this makes it look like I might be able to manage it, so I'll have to give it a try!

      Reply
      • Emily Leary says

        March 21, 2018 at 12:45 pm

        Thanks! These cheesecake bars are not at all difficult to make and taste so amazingly good! I'm sure that you could manage to make them - let me know how you get on!

        Reply
    7. Jen says

      March 19, 2018 at 8:56 pm

      Those pictures literally made my mouth water! I love anything lemon-y so will definitely be attempting this!

      Reply
      • Emily Leary says

        March 21, 2018 at 12:46 pm

        That's great to hear! Let me know how you get on!

        Reply
    8. Rachel says

      March 19, 2018 at 6:34 pm

      5 stars
      Oooh geez this cheesecake looks soooo good! Really refreshing too! I might give it a go - though it best look as good as yours!

      Reply
      • Emily Leary says

        March 21, 2018 at 11:59 am

        Thank you :) These cheesecake bars are so delicious. They're easy to make and I'm sure that yours will look equally yummy! Enjoy!

        Reply
    9. Kate - gluten free alchemist says

      March 19, 2018 at 5:54 pm

      Yep! Send some over straight away. Lemon cheese cake with yummy home-made curd is my sort of dessert..... x

      Reply
      • Emily Leary says

        March 21, 2018 at 12:09 pm

        I wish I could say that they're on their way :) These cheesecake bars are so good, I hope that you let me know if you give them a go!

        Reply
    10. Preet says

      March 19, 2018 at 5:25 pm

      5 stars
      We love lemons, cheesecakes, and yogurt in our house and this recipe would be a perfect combination of all three of them. Your pictures are so amazing, making me craving for these cheesecakes already.

      Reply
      • Emily Leary says

        March 21, 2018 at 1:15 pm

        Thank you - I'm pleased that you like the photos and I hope that you all enjoy these lemon curd yogurt cheesecake bars as much as we do!

        Reply
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